Skewered Mozzarella Recipe

Crinella Family Cookbook

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Brunch and Luncheon Dishes A few stuffings: Pumpkin Stuffing Bread Crumb Stuffing Simple Sausage Stuffing Rice Stuffing Italian Sandwiches: Tuscan Sandwich Sonoma Summer Sandwich Ultimate Jack Sandwich Main Dishes Sonoma Flan Skewered Mozzarella Green Rice Torta Trentino Terrine Savoy Sauce or Filling Ricotta Pancakes Banana Pancakes Vegetable Dishes Tomato Caprese Salad Padrone Peppers	Skewered Mozzarella
	This is an unusual dish you can serve as an appetizer, or for lunch. If you have a loaf of sour dough French Bread that has gotten stale this is a nice way to use it. 1 loaf bread 2 cups milk 1 pound cured mozzarella cheese (not fresh) 1/2 cup flour 2 eggs beaten 1/4 cup clarified butter 4 tablespoons olive oil salt and pepper
	Cut the bread into slices about a inch thick and trim crusts. Cut into cubes about an inch thick. Soak in the milk about 2 minutes. Drain on paper towels. Cut mozzarella into 1 inch cubes. Thread onto skewers, starting with bread cube, mozzarella, bread, mozzarella and bread, placing close together. Roll skewers in the flour, the eggs and the flour coating well. Heat the butter and oil in a skillet. Saute the skewers until brown on all sides. Sprinkle with a little salt and pepper. Slide off skewers into warm plate. Serve with a a simple tomato sauce or the Savoy Sauce *Enjoy with our 2005 Sauvignon Blanc.*